Why don't sea cucumbers die when they lose their internal organs?
In order to survive, every animal in the ocean has a unique way to protect itself.
So, how does sea cucumber protect itself from harm? The way sea cucumbers avoid enemies is somewhat similar to that of squid.
Squids spray ink to confuse enemies and protect themselves.
Sea cucumbers also protect themselves by throwing things.
But strangely enough, the sea cucumber throws its internal organs and swims quickly to avoid the enemy by throwing the internal organs.
So, can sea cucumber viscera live after leaving the body? Children don't have to worry, sea cucumber has the ability to regenerate internal organs.
In other words, after the sea cucumber loses its internal organs, it will give birth to new internal organs in about 50 days.
So, how did it get through these 50 days? It turns out that there will be other tissues in the sea cucumber to help complete the work of internal organs and let the sea cucumber live normally.
Look, the sea cucumber is so capable.
Why does sea cucumber become a traditional dish in China?
As a kind of marine delicacy, sea cucumber ranks with bird's nest, shark's fin and abalone as "eight treasures".
Since ancient times, it has become the "leader" of China recipes.
Its edible history is quite long in China.
As early as the Three Kingdoms period, Kuloko Shen of the State of Wu wrote in "Records of Foreign Bodies in Coastal Waters": "The ground and meat are all black, like children, with big arms, five inches long, no mouth in their bellies and three satiety.
Barbecue food.
"It can be seen that the cooking technology of sea cucumber was not known at that time, so it could only be roasted-roasted with fire, and it was impossible to understand the real delicious taste of sea cucumber, so it was given a humble name-"earth meat ".
It was not until the Ming Dynasty that people discovered its nutritional value. Xie Tiao's "Five Miscellanies" contains: "Sea cucumber, produced in Liaodong seaside ... warm and nourishing, hence the name sea cucumber".
As a result, the value of "sea cucumber"-sea cucumber has doubled at once, and it has become a tribute.
For example, The History of the Forbidden City in the Ming Dynasty says: "The first emperor liked to put together ... sea cucumber, mullet, (abalone), shark tendon (shark fin), fat chicken and pig's trotters tendon, and named it' Three Things' that day. He always liked to use it.
"Visible in the Ming dynasty has become the emperor's favorite.
In the Qing Dynasty, because sea cucumber was eaten by the forest of recipes, more people said that sea cucumber was delicious.
Yuan Mei's "Suiyuan Food List" notes: "The sea cucumber list-there is no sea cucumber in the ancient eight treasures, and it is still secular today, so we have to ...".
In the postscript of the sea cucumber list, there are also the practices of sea cucumber, one is cold mustard sea cucumber shreds, the other is sea cucumber soup, and the third is chicken leg mushroom sea cucumber.
It can be seen that in the early Qing Dynasty, eating sea cucumbers was quite common in society.
At the same time, it has also become a delicious food in the famous "Man-Han Banquet".
Then there is the "sea cucumber mat", a special mat with sea cucumber as the main material.
By the middle of Qing dynasty, sea cucumber had been included in the menu and went down in history.
Sea cucumber is not only a precious seafood, but also a precious nourishing food.
Can be used for treating impotence due to kidney deficiency, constipation due to intestinal dryness, pulmonary tuberculosis, aplastic anemia, diabetes, etc.
Zangfu organs are used for epilepsy and other diseases; Sea cucumber sausage is used for gastric and duodenal ulcers and measles in children.
Why is Plum Blossom Ginseng the "King of Sea Cucumber"
Plum-blossom ginseng has always been known as "the king of ginseng".
1979 In the Regulations on the Protection of Aquatic Resources Reproduction promulgated by the State Council in February, Japanese ginseng was listed as one of the precious aquatic animals under special state protection.
Plum-blossom ginseng is called "Plum-blossom ginseng" because of its large surface thorns, and the base of every 3 ~ 1 1 root thorns is connected in petal shape.
Because it looks like a pineapple, it is also called "pineapple ginseng".
Generally speaking, Panax japonicus is 60 ~ 80 cm long, the largest is 120 cm, the width is 1 1 ~ 17 cm, and the weight is 5 ~ 7.5 kg. It is the largest one in the class Holothuroidea.
The sieve plate of Panax japonicus is in the body, with its mouth slightly inclined to the ventral surface, 20 tentacles, lintel-like shape, many transverse branches at the end, and a pair of developed respiratory trees all over the ventral surface, without contractile muscles.
Japanese ginseng is distributed in the southwest Pacific Ocean, and China is produced in the west, middle and Nansha Islands.
Panax japonicus is a benthic animal, which often lives at the bottom of coral sand, with a small amount of seaweed, 3 ~ 30 meters deep, and feeds on organic debris and various microorganisms in fine sand.
Under normal circumstances, it hides in coral reefs, crawls out of rocks at low tide and feeds at the bottom of sand.
When the weather is clear and sunny, and the flow velocity weakens in the late ebb tide, Japanese ginseng appears the most.
The wind and waves were strong and the current was urgent, so I hid.
The breeding time of Panax japonicus is from September to165438+1October.
At this time, at the turn of autumn and winter, the water temperature began to drop.
The optimum water temperature for its reproduction is generally around 65438 08 ~ 24℃.
Japanese ginseng can be divided into male and female, 139, but it is difficult to distinguish from each other in appearance.
It is observed that the abdomen is orange-red, bright in color, bright in color, short and fat in spine, flat in base connection and plum blossom-shaped. Most of them are male, with brown-red ventral dorsum, slightly pale in color, moderate in thickness, slightly sharp in protrusion and connected at the base, or dark brown-black ventral dorsum, slender and connected at the base.
Generally speaking, brown and black are mostly men, and orange and red are mostly women.
Plum-blossom ginseng has always been a delicacy at banquets, ranking among the "Eight Treasures of Seafood". Its meat is crisp and delicious, its taste is smooth and tender, and it is famous for its endless aftertaste.
It contains high protein, high colloid, heavy iron and low fat, contains a variety of amino acids, sulfuric acid and mucopolysaccharide, and does not contain cholesterol.
Therefore, it is not only nutritious, but also has high medicinal value.
Expand Heisen's home-cooked practice
Braised sea slug
material
500g sea cucumber/200g lean meat/300g Chinese cabbage.
2 slices of ginger /2 onions/some carrots/half a teaspoon of salt.
Half a teaspoon of sugar/1 teaspoon of soy sauce/1 teaspoon of wine.
Shang Tang 1 cup/oyster sauce/corn flour 1 teaspoon/oil.
A little sesame oil/pepper /3 tablespoons water.
working methods
1. Blanch the sea cucumber in ginger, onion and boiling water for 5 minutes, remove the internal organs, wash and drain.
2. Shred lean meat, add seasoning and mix well, and soak in tender oil for later use.
3. Wash the cabbage, cook it with oil, salt and water, and surround the dish.
4. Heat the wok, add two spoonfuls of oil to saute ginger and onion, add shredded pork and sea cucumber and cook until the sea cucumber is soft and rotten, add lean meat, thicken the sauce evenly and serve.
Roasted sea cucumber with dried bamboo shoots
material
Meat/cornstarch/soy sauce/wine/ginger/chopped green onion
Bamboo shoots/sea cucumbers/sugar/soy sauce/oyster sauce
working methods
1. Marinate the meat slices with raw flour and soy sauce for a while.
2. Heat the oil pan and put some ginger.
3. Add the sliced meat and fry for a while, then add the bamboo shoots and sea cucumbers.
4. Add some sugar, then add soy sauce/water to stew until the bamboo shoots are cooked, and add some oyster sauce and chopped green onion.
Broken sea cucumber
material
Instant sea cucumber 300g/pig fat and lean meat150g/minced garlic.
Chopped green onion/soy sauce/sugar/cooking wine/starch/onion oil
working methods
1. Wash the sea cucumber, cut it into large pieces, put it in a boiling water pot, take it out and spin it dry; Chopped pork fat and lean meat
2. Heat the wok with oil. Put minced garlic and chopped green onion into the wok, add minced meat, cooking wine and soy sauce, stir-fry thoroughly, add fresh soup, white sugar, sea cucumber and water starch, and pour chopped green onion oil on it. Serve.
sea slugs with brown sauce
material
500g sea cucumber/broth 1 bowl/carrot slices
Dutch beans/bamboo shoots/salad oil
working methods
1. Wash the boiled sea cucumber with onion and ginger, cook for 5 minutes, and take it out and slice it.
2. Stir-fry shallots in an oil pan, pour in peas, broth, carrots and bamboo shoots, cover and cook for 4 minutes, then pour in the sauce.
mixed sea slugs
material
Sea cucumber/cucumber/coriander/millet pepper
Soy sauce/vinegar/salt/sugar/sesame oil/onion
working methods
1. Wash and shred cucumber, shred millet pepper and mince onion.
2. The sea cucumber is soaked in blanching water and then shredded.
3. Add vinegar, soy sauce, salt, sugar and sesame oil to the bowl to make juice.
4. Put the sea cucumber into a bowl and add cucumber, chopped green onion and millet pepper.
5. Pour in the prepared juice and stir well.
Steamed eggs with sea cucumber
material
Sea cucumber/egg/onion/soy sauce/sesame oil
1. Prepare the ingredients in advance and soak the sea cucumber.
2. Knock the eggs into a large bowl, beat them into egg liquid, and pour in warm water of 1: 1.5 and stir well.
3. Filter the egg liquid once with a sieve (it can be omitted).
4. Pour the filtered egg liquid into the container. If there are small bubbles on the surface, you can prick them with a toothpick, cover them with a lid or plastic wrap, and steam them in a pot for 8- 10 minutes.
5. Use this time to treat a sea cucumber, blanch it in a water pot, cut it into grains, and chop the onion.
6. After the custard is out of the pot, sprinkle Shanghai ginseng, a little chives, soy sauce and sesame oil to taste.
Braised Sea Cucumber with Scallion
material
Sea cucumber100g/ginger/soy sauce
Sugar 15g/ cooked lard 125g/ onion 200g.
working methods
1. Cut the sea cucumber into wide slices and control the moisture after cooking.
2. Burn the lard until it is half cooked, add the onion, fry until golden brown, and take it out. Use onion oil for standby.
3. Add onion, ginger, salt, cooking wine, soy sauce, white sugar and sea cucumber to the broth, boil and simmer for 2 minutes, then remove and control to dry.
4. Add the fried onion, refined salt, sea cucumber, clear soup, white sugar, cooking wine, soy sauce and sugar into lard, bring to a boil, stew for 2-3 minutes on low fire, add monosodium glutamate and starch to thicken, collect juice thoroughly on medium fire, pour in onion oil and serve.
Sea cucumber and fungus sparerib soup
material
Sea cucumber/ribs/fungus/ham/onion/ginger
working methods
1. Chop the ribs, blanch them in boiling water for five minutes, remove and wash them.
2. Wash the sea cucumber, put it in boiling water, add one onion, one ginger and half a tablespoon of wine, cook for five minutes, take it out and wash it, cut it into large pieces, and control the moisture.
3. Soak the auricularia auricula in clear water until it is big, tear it into small pieces, boil it in boiling water for five minutes, then take it out and wash it.
4. Appropriate amount of water, put into the pot to boil. Put down the ribs, ham, ginger and fungus and bring to a boil. Put it down for 2 hours, then put the sea cucumber down for 1 hour, adding salt to taste.
Pork seafood soup
material
Proper amount of sea cucumber/squid/fish balls
An egg/onion ginger/a little green vegetables/salt/sesame oil
working methods
1. Slice sea cucumber and squid, blanch, shred onion and ginger, and shred vegetables.
2. Break up the eggs and shred them.
3. Cook fish balls, sea cucumbers, squid, shredded ginger and chopped green onion together.
4. Then add salt and sesame oil and cook on low heat 10 minute. Add shredded eggs and vegetables and cook. Serve.